This Almond flour pumpkin bread is a favorite fall recipe packed with cinnamon and chocolate chips. This pumpkin bread only takes minutes to make. It is so delicious and moist that nobody will notice it is gluten free, paleo and vegan.
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Pumpkin bread is a classic fall treat. And this version is gluten free, vegan and paleo compliant. I think this pumpkin bread is pretty healthy for a treat.
I created this almond flour chocolate chip pumpkin bread while I was spending time with my family for the holidays. Best thing about this was that I had many testers to give me their honest opinion on this new recipe. And what better testers than 2 extremely picky 2 year old twin boys?
Well, believe me I was not expecting what happened. First of all, they ate more of it than I even did as an adult (forget about kid portions). And they literally cried their eyes out when the pumpkin bread was finished! Then they went and stole their older brother's plate which had some pumpkin bread crumbs on it and they started licking it!!🤣🤣🤣🤣 Well I had my answer: this almond flour pumpkin bread recipe is definitely worth being published.
If you love pumpkin as much as they do, you also need to try my Butternut squash chocolate cake and my Pumpkin pie without evaporated milk.
⭐ Why you'll love this recipe
- This almond flour pumpkin bread is shockingly easy to make.
- This recipe takes minutes to make in just a few simple steps
- It is refined sugar free.
- This pumpkin bread is incredibly moist.
- It is kid approved.
- A delicious fall treat.
- This recipe is gluten free, vegan and paleo compliant, which makes it suitable for a lot of people.
📖 Ingredient notes
- Pumpkin purée : you can either use canned pumpkin purée or homemade pumpkin purée. I just take unseasoned cooked pumpkin or butternut squash and put it in the blender with the other liquid ingredients. If you are not familiar with butternut squash, you can read my complete guide to butternut squash to find out everything about it.
- Almond flour. It adds a delicious nutty flavor to this pumpkin bread.
- Arrowroot. It is a starch. See below for substitutions.
- Dark chocolate chips. Choose carefully your dark chocolate chips by checking their ingredients according to your own diet restrictions. If you don't have ready made chocolate chips, do not hesitate to make your own homemade chocolate chips by simply cutting a chocolate bar into pieces with a knife.
- Oil of your choice. I either use extra virgin olive oil or coconut oil
- Cinnamon or pumpkin spices: choose according to your own intolerances and taste.
See recipe card below for full ingredient list and quantities for this almond flour pumpkin bread.
💭 Substitutions
- Almond flour. If you have a nut allergy or intolerance, you can swap 1:1 almond flour with tigernut flour. Yes tigernut is not a nut. If you don't know what tigernut flour is and want to learn about it you can read my post What is tigernut flour.
- Arrowroot. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). Other possible substitutions, only if you are not on the Paleo diet: you can use potato starch or corn starch instead of arrowroot.
- Maple syrup. If you want to reduce the maple syrup quantity in this recipe, I suggest replacing it with the same quantity of oil of your choice.
🥣Step by step instructions
- In a blender combine the pumpkin puree, maple syrup, oil, lemon juice (or ACV) and vanilla. Blend until combined.
- In a large bowl, combine the almond flour, arrow root, baking soda and cinnamon. Stir.
- Add the wet ingredients to the dry ingredients and mix with a spoon until well combined.
- Then add the chocolate chips and mix again.
- Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Then sprinkle the extra chocolate chips on top of the batter to decorate.
- Bake per instructions.
👩🏻🍳Top tips
- Never open the oven door before the end of the baking time (unless, of course, in case of a danger or problem with your oven). If you open the oven door during the baking time, just to "check how it looks", your almond flour pumpkin bread will fall down or won't rise.
- Once this pumpkin bread is cooked, allow it to cool down completely before removing from the tin.
💬 Recipe FAQs
Once cooled, store in an airtight container in the fridge for up to 2 days.
Yes, you can freeze it. Allow pumpkin bread to cool completely. Then, transfer it to a freezer-safe container or bag and store in the freezer for up to 3 months.
You can either freeze it whole or sliced. If you decide to slice it, make sure the slices are not pressed together, otherwise, once frozen, they will stick together.
Of course! Just transfer the batter to a muffin tin and bake for about 25 minutes (instead of 35 minutes for the pumpkin bread).
🍪Other fall recipes you might like
Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Almond flour Chocolate Chip Pumpkin bread (gluten free, paleo, vegan)
Equipment
Ingredients
- 250 grams (1 cup) pumpkin puree
- 150 grams (1 cup +⅓ cup) almond flour (if you can't have almonds, you can use tigernut flour)
- 150 grams (1 cup + 1 tablespoon to decorate) dark chocolate chips (plus extra for sprinkling on top)
- 50 grams (¼ cup + 1 tablespoon ) arrowroot (see notes about substitutions)
- 4 Tablespoons maple syrup (see notes if you want to reduce quantity)
- 60 ml (¼ cup) extra virgin olive oil (or coconut oil or other oil of your choice)
- 1 teaspoon ground cinnamon or pumpkin spice
- 1 teaspoon vanilla extract
- 1 Tablespoon apple cider vinegar or lemon juice
- 1 teaspoon baking soda
Instructions
- Preheat oven to 360° F (180° C)
- In a blender combine the pumpkin puree, maple syrup, oil, lemon juice (or ACV) and vanilla. Blend until combined.
- In a large bowl, combine the almond flour, arrow root, baking soda and cinnamon. Stir.
- Add the wet ingredients to the dry ingredients and mix with a spoon until well combined. Then add the chocolate chips and mix again.
- Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Then sprinkle the extra chocolate chips on top of the batter to decorate
- Bake for about 35 minutes. To make sure that it is cooked, insert a thin bladed knife into the centre of the pumpkin bread, the knife should come out with only chocolate on it. Wait for the pumpkin bread to cool down before removing from the tin. And voilà! Bon appétit !
britt britt
first time trying this recipe,i made muffins instead of bread. i love how dense/moist they were! i followed everything in the recipe (i substituted with coconut oil), but i’m a bit disappointed in the fact that they tasted highly of egg, though egg wasn’t needed. i’m wondering if the arrow root caused the egg flavoring? either way still a great fall recipe:))
Chantal
Thank yo Bea for this simply recipe I made with my grand children. They were all excited to make the bread and taste it raw and cooked. We had a delicious festive desert thanks to you. Happy New Year!
Brant Gareau
I really like and appreciate your recipe. Much thanks again. Cool.
Leo Tweedie
Very good recipe! Thank you.
kacak bahis
Thanks a lot for the recipe. Much thanks again. Much obliged. Emile Gannoe
Clayton Rushia
Pretty! This has been an extremely wonderful recipe. Many thanks for providing this.
Basil Espejel
You have remarked very interesting details! ps decent web site.
Tommy Aunkst
I needed to thank you for this great recipe!! I certainly enjoyed every little bit of it.
film izle
Very good recipe. Really looking forward to try more. Awesome.
Lin
Great recipe! Made muffins instead of the bread because I didn't have a pan of the size required. It's an odd size. I also inadvertently made the batter without the oil and the muffins were still moist and outstanding. I used fresh pumpkin puree I had in the freezer. Recipe is a keeper. Thanks!
gohealthywithbea
Bonjour Lin. Thank you so much for taking the time to write a comment!! I'm thrilled you love this recipe. ❤️❤️ I had no idea my pan had an odd size. lol